Sweet Potato Chocolate Truffles

By Sara McGlothlin

The beautiful thing about Healthifying recipes with real food ingredients – even when I’m talking about sweet treats – is that each ingredient has the benefit of bringing something to the table so to speak. In other words, they contain nutrition. When you start to eat more real food, your palette evolves. A packaged and processed dessert you enjoyed in the past likely becomes too sweet; you then start to appreciate that many foods found in nature are naturally sweet, and do the trick just fine. Fruits and starchy vegetables become nature’s candy, while also providing you with vitamins and minerals.

The sweet potato and dates blend together in this recipe to serve this purpose. And given that the sweet potato is cooked and then cooled, it has the added benefit of being a resistant starch, increasing its gut-friendly fiber properties. These truffles can be your after-dinner sweet treat or pre-workout snack. They are blood sugar balancing, containing plant-based fiber, protein, and healthy fat. Make them tree-nut free by using peanut butter or sunflower butter!

Sweet Potato Chocolate Truffles

Sweet potato and dates blend together to create a naturally sweet center. Grain-free, dairy-free with a tree-nut free option. Satisfy your sweet tooth with these nutritious truffles.
Prep Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert, Snack


  • Food processor


For the truffles

  • 8-10 Medjool dates pitted and soaked in warm water for 15 minutes
  • 1/2 cup coconut flour
  • 1 tablespoon maple syrup or coconut nectar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup cooked and cooled sweet potato*
  • 1/3 cup nut butter of choice**

For the chocolate coating

  • 1 cup dairy-free chocolate chips or chopped dark chocolate
  • 2 tablespoons coconut oil


  • Make the truffles. In a food processor, combine the dates, cooked and cooled sweet potato, nut butter, coconut flour, maple syrup, cinnamon, and sea salt. Process until blended and a dough is formed.
  • Line a baking sheet with parchment paper. Form bite-sized balls (about 1 1/2 inches in diameter) with your hands and place on a baking sheet. Place in the freezer for 30 minutes to chill.
  • Make chocolate coating. Combine the chocolate chips and coconut oil in a small bowl and microwave for one minute. Stir vigorously until blended and creamy.
  • Remove the sweet potato balls from the freezer and dip them in the chocolate coating mixture until completely covered, shaking off excess. Lay them back on the baking sheet. Do this until the mixture is used up, dipping twice if able. Place the balls in the fridge to set (at least 30 minutes). Store them in the fridge.


Store truffles in an airtight container in the refrigerator for up to one week.
*To cook sweet potato: Preheat the oven to 400 degrees. Poke holes in the skin with a fork. Bake for one hour. Allow to completely cool before using. 
**Use peanut butter or sunflower butter for tree-nut free
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Tree Nut-free, Vegan

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